Slow Cooker Stuffing
This Slow Cooker Stuffing recipe takes my Mom’s favourite classic stuffing recipe into an easy holiday side dish that frees up oven space. You’ll want to make this crockpot stuffing recipe for every thanksgiving dinner or Christmas season.
I love cooking huge meals primarily for the yummy side dishes.
Delicious holiday side dishes like Green Bean Casserole, mashed potatoes, Oven Roasted Red Potatoes, Sweet Potato Casserole, and Honey Glazed Carrots.
Together they all give the comfort in a meal alongside turkey or a Brown Sugar Pineapple Ham.
I made this crockpot stuffing for thanksgiving day this year, and it was a huge hit.
Stuffing recipes like Chicken Stuffing Bake and Mashed Potato Stuffing Cakes are very much enjoyed in this home.
Sometimes my favorite part of the thanksgiving meal is leftovers and the great meals you can make later.
Sometimes I used Boxed Stuffing Recipes, yet not when ingredients and the special occasion allows.
Then, I break out my Mom’s stuffing recipe from her metal recipe box.
It’s been my go-to for so many years.
Sometimes though, when I get super crazy on the side dishes, valuable oven space doesn’t allow for yet another dish.
This is why I made stuffing in the slow cooker this year. And it turned out amazingly well.
The result is flavourful delicious stuffing that is moist {but not soggy}.
It also has those nice crisp pieces along the edge.
You know, those parts that everyone races for first. This is the best stuffing recipe ever!
So the outside pieces are similar to the stuffing you bake in the casserole dish, and the inside parts are much like the stuffing from inside the bird.
Once combined in a blend of the perfect fresh herbs? Perfection!
WHY SHOULD I COOK STUFFING IN A SLOW COOKER?
I made crockpot stuffing because I usually stuff the bird, and then have a separate dish baking in the oven.
Yet, there’s all that recent advise about not stuffing a turkey, and I didn’t have the oven space to spare to make my Southern Cornbread Dressing.
The prime real estate is the oven during a holiday meal like Thanksgiving or Christmas.
This means it would be super helpful if my stuffing were made elsewhere.
This is where our favourite convenient small appliance comes in.
Once again the slow cooker saved the day.
Plus, I could make this ahead of time and concentrate on other tasks all day, allowing the crockpot to work the magic all on its own.
HOW TO MAKE STUFFING IN THE SLOW COOKER
This recipe is my Mom’s traditional bread stuffing recipe, and my favorite stuffing recipe.
I only changed the cooking method only.
It’s a recipe near and dear to my heart, so I hope you enjoy this traditional stuffing recipes as much as we do.
The ingredients include: butter, black pepper, salt, poultry seasoning, onion, celery, mushrooms, cubed dried bread (both white bread and brown bread if possible), thyme, rosemary, parsley, chicken broth and eggs.
It starts with stovetop cooking in a large skillet over medium heat.
You’ll want to soften the celery and saute onion in a bath of butter. It doesn’t take much time at all.
Then once the mixture has cooled; you mix with the dried bread cubes, seasoning, and the beaten eggs in a large bowl.
This is the part where the ‘cooled mixture’ is important as you don’t want to cook the eggs when they are combined.
Now, the amount of chicken stock you’ll add is an estimate only.
The actual amount you’ll want is dependant on the type of bread you’re using and how dry it is.
You want enough to moisten the bread mixture, but not make it soggy.
Which is why it’s added in bits, and re-assessed during slow cooking.
Through the day I sample the stuffing, to see if more spices or broth is needed.
You can always add more, but you can’t take it out.
But, if you find you did add too much, stir in more dried bread crumbs and that may salvage the recipe, but you will still have some parts still soggy.
So taste-test this slow cooker thanksgiving stuffing many times and adjust as needed.
This is my favourite excuse, because it’s delicious and ties me over well until dinner time.
TIPS FOR MAKING SLOW COOKER STUFFING
- As I said, do not over do it on the broth. Add little by little and remember that you can always add more at any time if needed.
- Preferences are strong when it comes to stuffing. So feel free to make it your own and add sausage, more or less onion or mushrooms etc.
- Cook time in the slow cooker is the best. You have high and low options, plus you can keep warm all day long and it’ll be fine.
- I use a store bought bag of brown and white bread mix as I like the differing textures. You could dry your own for homemade dried bread for stuffing if you wish as well
I’m glad my kitchen was so organized chaos this year because it allowed me to transform my Mothers traditional recipe into an easy adaptation that fits with modern life.
This crock pot dressing recipe has freed me so much time and energy during the holiday season and especially for thanksgiving dinner.
CrockPot Stuffing will be a regular for our holiday meals such as thanksgiving and Christmas.
It’s easy and convenient – and a staple to any holiday meal and one of our best recipes.
Plus, it is so much better than the boxed stuff.
Don’t get me wrong though, they do come in handy.
Bookmark my Recipes Using Stuffing post. You might have leftovers from this recipe, so I’m here to help put them to good {yummy} use!
What pairs with Slow Cooker Stuffing?
This is a lovely side for so many meals. I suggest turkey, Rosemary Garlic Pork Roast and Pineapple Glazed Ham.
It’s a perfect thanksgiving side dish for Smoked Turkey and Roasted Brussels Sprouts with Almonds and Feta.
Slow Cooker Stuffing
This Slow Cooker Stuffing recipe takes my Mom's favourite classic stuffing recipe into an easy holiday meal side dish that frees up oven space.
Ingredients
- 3/4 cup butter
- 1/2 tsp pepper
- 1/2 tsp salt
- 4 tsp poultry seasoning
- 1 1/2 onion, diced
- 1 1/2 cups celery, diced
- 1/2 cup mushrooms, diced
- 8 cups cubed dried bread
- 1 tsp thyme
- 1 tsp rosemary
- 2 tsp parsley
- 3-4 cups chicken broth
- 2 eggs, slightly beaten
Instructions
1. In a pan on the stove, heat the butter and add in the onions, celery and mushrooms until softened. Add in the pepper, salt and poultry seasoning and cook for 1 more minute.
2. Allow the mixture to cool. Then place the bread cubes in a large bowl and add the cooled mixture, along with the thyme, rosemary and parsley. Gently mix to combine.
3. Gently stir the eggs into the chicken broth and add in thel iquid 1/2 cup at a time and gently toss to combine. You might not need all the liquid now, but reserve for later if needed. Remember, add only enough to moisten, but not soak.
4. Add mixture into greased slow cooker, and either cook on high for 30 minutes or on low for 3 hours. Check stuffing a few times, and taste. Add more seasoning or broth as needed.
5. It's done when hot throughout, it doesn't take long. Yet you can keep it on warm all day if needed.
6. Enjoy!
Notes
- - Remember, chicken broth should be added in small amounts and only if needed. This is before and during slow cooking. If too soggy, add more bread cubes and gently mix, yet it's best to avoid too much broth and thus, sogginess.
- - Alter vegetables to suit preferences such as more mushrooms, less onion, adding cooked sausage etc.
- - I use a store bought bag of brown and white bread mix as I like the differing textures. You could use your own homemade dried bread if you wish as well
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 255Total Fat: 17gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 80mgSodium: 1527mgCarbohydrates: 21gFiber: 2gSugar: 5gProtein: 7g
I just made this, it also happens to be the same recipe as my mom’s. Anyway it came out perfectly. My mom always added egg and I never asked her why! Never thought to make it in the slow cooker and I think I will for now on …thank you for the recipe.
I made this for my family and it was a hit!! I am now on making stuffing every year. It’s the best I’ve ever eaten and so easy!
I made this today as a dry run for Thanksgiving. It’s delicious!! I usually stuff the turkey but with a small turkey you always need more stuffing and I find it really dry when I cook it in the oven. Thanks!!!
Good thinking! Glad you enjoyed the recipe! 🙂
I love stuffing recipes. I’ve never used a slow cooker to make it before.
seriously, this was the best stuffing ever in the slow cooker !!
I loved how easy and convenient this was, thanks for sharing!
Using a slow cooker to make stuffing is a terrific idea, thx so much for sharing this yummy looking recipe!
Thank you for this great recipe ! I’ll definitely try it !!
This looks quick and easy and so delicious. i am going to try it this way next time i cook a turkey!
The recipe would be easy to use and I like that it is done in a slow cooker.
I would love to use a slow cooker to make the stuffing! I would like the mini crockpot for that as I still like to stuff the Turkey it adds flavour.
We all love stuffing here and that is a great idea using the slow cooker, I never even thought about using it, I am going to have to give it a try, thanks for sharing your mothers recipe and sharing a great tip!
Oh I definitely need to try this. Stuffing is 1 of my favorite foods. I never thought of making it with slow cooker before!
My family always made stuffing with potatoes, onions, seasoning and a lot of summer savory. My husband’s family uses bread. This will be a great way to keep both sides happy!
When do you add the eggs? I don’t see it in the recipe…THANKS
Thanks for catching that, just updated! 🙂
I love the fact that this stuffing can be made in my slow cooker with this recipe. I remember as a child helping mum make stuffing and it took forever, though of course everything took forever when I was a kid, lol.
I could eat this stuffing at every meal we loved this recipe so much.
This looks great and easy, are the herbs fresh or dried?
I use whatever I have on hand, and with the short shelf life of fresh, usually that’s dried unless I want a fancy garnish. hahaha. I’d say either is just fine. 🙂
I wish that there were comments from those that have actually made this! When I see 5 stars, go to the reviews and it’s only from those that say “ they can’t wait to try”, or “ this sounds so good”! Drives me crazy…
Hi Jan! I do wish more would come back after trying, yet a lot do for many of my recipes. Yet perhaps no news is good news! lol. I find most come back with a suggestion on a change or a way they varied it to suit them in case others have special diets etc. So, I take this (no response) as a sign that it went well as is. Yet, if you try it, maybe you can start the trend on this post! 🙂
Jan…. Here’s feedback from someone who tried it. I love this recipe! Everyone in my family expects me to bring this.
This will be perfect to bring to my work potluck (socially distanced)…when you say store breadcrumbs is that the pre-seasoned kind? I’m running out of luck finding unseasoned. Thanks!
The bags I use are unseasoned, right from the bakery
How many people would y say this feeds? Thanks!
I’s say about 10!
I have never made a stuffing with the egg in it. Why do you add the egg? I like the idea of the slow cooker and think I will use it. Thanks for sharing.
It helps to bind it all together, I think it keeps it from drying it out too much. My Mom did this as a kid, and I honestly never questioned it, and we both have gotten so many compliments on her stuffing. 🙂
If I needed to double it to serve 20, would you change the cook time at all? I’m thinking no, but would love your thoughts! Thanks!
I think the cook time would be the same, if not just a bit extra. How did it turn out?
This sounds delicious! We are going to try it this year. We may need to make it a day ahead, do you think that will work?
It might soak up some of the liquid, how did it turn out?
I’ve been making this recipe for 2 years now and it’s GREAT! Only sub I make is using dried Hawaiian bread instead of the boxed bread.
This recipe was delicious! I used Schlar gluten free bread, and it turned out perfect. Only used about half of the egg/broth mixture. I have missed stuffing since my autoimmune disease restricted me from gluten. This will be my go to from now on!
Made this for Christmas dinner and it was perfect. I will definitely use this recipe again. Thank you!